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Gluten Free Pumpkin Cheesecake Flourless Chocolate Roll Recipe

9/30/19

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Pumpkin Cheesecake Chocolate Roll Cake is an easy but impressive fall dessert recipe. Take it up a notch from your basic gluten free pumpkin roll recipe with the unexpectedly irresistible combination of pumpkin and chocolate. Light and fluffy pumpkin cheesecake mousse is rolled up in a flourless chocolate cake, then slathered with rich ganache for a sweet treat that is sure to win rave reviews.

Originally published on September 28, 2015. Updated with video on September 27, 2017.

Pumpkin season is here again and everyone is excited!

I know everyone is going crazy for the big orange gourd right now. But I have to tell you, the weather hasn’t even really started to cool off here in Maryland. And my pumpkin cravings usually don’t kick in until well into October anyway. But if pumpkin is what you want, pumpkin is what you are going to get!

However, digging into this new take on the classic pumpkin roll really wasn’t taking one for the team. I was happy to do it. Even if you are pumpkin-ed out, I guarantee you’ll love this decadent treat…

Gluten Free Pumpkin Chocolate Roll Cake

The pumpkin cheesecake filling is creamy and dreamy, the flourless cake is chocolaty goodness. And the ganache is the perfect rich, well, for lack of a better term, icing on the cake. I am so ready to make another one of these and just sit down with it and a fork. Just watch and see how easy it is to make this showstopper dessert!

What do you need to make Pumpkin Cheesecake Flourless Chocolate Cake Roll?

For the chocolate sponge cake, you’ll need:

eggs – these will be separated. It is best to separate your eggs while they are cold, but the whites will whip better if you let them come to room temperature

granulated sugar

salt

unsweetened cocoa powder – I usually just use regular Hershey’s Cocoa Powder

cold coffee – you can use leftover from what you brewed for breakfast.

vanilla extract

For the pumpkin cheesecake filling, you’ll need:

heavy whipping cream – keep this in the refrigerator so it is very cold when you are ready to use it

powdered sugar

vanilla extract

cream cheese – at room temperature

canned pumpkin – pure pumpkin, not pumpkin pie filling

pumpkin pie spice – homemade or a storebought spice blend

mini chocolate chips – these are optional, but give a nice bit of texture, and, of course, more chocolate

For the chocolate ganache, you’ll need:

heavy whipping cream

semi-sweet chocolate chips

Nutella – the is optional and your choice which version of ganache you’d like to make

Key equipment and supplies you’ll need:

Baking sheet – also known as a jelly roll pan or half sheet pan, it is 12×17 inches with a short rim.

Make the egg yolk and sugar mixture, then beat the egg whites. Fold the egg whites into the egg yolk mixture, spread on prepared pan, and bake until it slowly springs back when lightly touched.

While the cake is baking, sprinkle cocoa powder over a clean kitchen towel. Invert the cake onto the prepared kitchen towel, remove the parchment paper, roll it up and cool completely.

While the cake is baking and cooling, prepare the pumpkin cheesecake mousse by making the cream cheese and pumpkin mixture and folding into whipped cream.

Also make the ganache by heating heavy cream and pouring over chocolate chips, stirring until smooth. Add Nutella, if desired. Keep both in the refrigerator.

Carefully unroll the cake in the towel, spread the pumpkin cheesecake mousse over the top of the cake, and roll up.

Place seam side down and frost the cake with the ganache.

Refrigerate for at least 1-2 hours before slicing.

Pro recipe tips:

Preparing the pan:

Parchment paper in the sheet pan and dusting with cocoa powder is essential to getting the cake out in one piece so you can roll it easily.

Preparing the cake:

Be sure to beat your egg yolks and sugar long enough to become thick and pale yellow. Do not rush this step.

To ensure you can whip the egg whites to stiff peaks, use a clean bowl and beaters. Any traces of grease or fat will deflate the egg white, so I often wipe my bowl and beaters with a paper towel dipped in a bit of white vinegar.

You’ll want to gently fold the egg whites into the yolk mixture a little at a time to avoid deflating the egg whites. A large spatula is helpful for this. Add one-third of the whipped whites to the yolk mixture. Cut the side of the spatula down through the middle of the mixture in the bowl, then gently fold it onto itself until you still see a few white streaks. Repeat with two more additions.

The cake is done when it springs back after being touched lightly. You want to make sure it is still spongy.

Preparing the pumpkin cheesecake mousse:

Be sure the heavy cream is very cold so that it will whip to soft peaks without overbeating.

The cream cheese needs to be at room temperature so that it will blend nice and smooth with the pumpkin.

Mini chips in the mousse are optional, but add a nice bit of texture and of course more chocolate.

You can make the mousse a day ahead and keep it in the fridge if you need time to let your cake cool completely.

Preparing the ganache:

It’s your choice whether you make Nutella ganache or classic chocolate ganache. Both recipes are included in the recipe card below. The nutty flavor in the Nutella ganache adds just a little something that gives a little kick to the chocolaty goodness and complements the pumpkin and pumpkin spice.

You can make the ganache a day ahead and keep it in the fridge if you need time to let your cake cool completely, but you might need to warm it a bit to make it spreadable.

And now for the most important tip of all…

How to keep gluten free pumpkin roll from cracking?

The first key step is to be sure to follow the instructions for lining the pan with parchment, spraying it with cooking spray, and dusting with cocoa powder. This will ensure you can remove it from the pan easily and in one piece. Then do not overbake the cake. You want it to still be spongy and flexible.

Next is to dust a kitchen towel with cocoa powder. In many cake roll recipes, it will call for you to dust a towel with powdered sugar. In this recipe, you will use cocoa powder since it is a chocolate cake and powdered sugar will leave a white coating on the cake.

I like to use a small sifter to dust an even layer over the towel. It looks like a lot, but it will ensure the cake doesn’t stick to the towel.

After you take the cake out of the oven, let it cool for just a few minutes, then invert it on the towel, remove the cake pan, and peel off the parchment paper. Starting at the short side, roll up the cake and allo it to cool completely.

When you are ready to fill it, carefull unroll it and remove the towel, spread the filling over the cake, then roll it back up the same way.

Pumpkin Cheesecake Flourless Chocolate Cake Roll Recipe

This pumpkin cheesecake roll is kind of like a classic pumpkin cake roll – if you put your thing down, flip it and reverse it. A simple flourless chocolate cake roll recipe is filled with a fluffy pumpkin cheesecake mousse (toss in a few mini chocolate chips if you like). Slather it all in Nutella ganache or chocolate ganache and you have one of the best gluten free chocolate desserts I’ve ever had with the added bonus of pumpkin. You totally have to make it for your friends and family.

I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!

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